Coconut Shrimp with Sweet Chili Mayo
Coconut Shrimp with Sweet Chili Mayo is a delectable seafood dish that perfectly marries crispy, coconut-coated shrimp with a sweet and zesty dipping sauce. Ideal for parties, game nights, or intimate dinners, this recipe is quick to prepare and offers an irresistible flavor profile that will leave your guests wanting more. The tropical flair of shredded coconut complements the shrimp beautifully, while the homemade sweet chili mayo adds a delightful touch of sweetness and tang. Whether served as an appetizer or part of a meal, this dish is sure to impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice (optional)
Instructions
- Rinse the shrimp under cold water and dry thoroughly.
- Set up three separate bowls: one with flour mixed with salt and pepper, one with beaten eggs, and another with a coconut-panko mixture.
- Dredge each shrimp in flour, dip in egg, then coat in the coconut-panko mix.
- Heat vegetable oil in a skillet over medium heat until hot.
- Fry shrimp in batches for about 2-3 minutes per side until golden brown.
- Drain on paper towels and mix sweet chili sauce with lime juice for dipping.
- Serve warm alongside the dipping sauce.
Nutrition
- Serving Size: 4 pieces (120g)
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 210mg